This Recipe includes
|Medium-sized potatoes – you can use any type of potatoes such as yukon gold potatoes or russet potatoes.|
|Grated cheese – cheddar, gruyère, mozzarella, or emmental cheese.|
|Mushroom caps – white button or cremini (brown) mushrooms are the easiest to find, but you can also use oyster, button or stemmed shiitake mushrooms.|
Spices and sauce ingredients:
|Heavy cream – crème fraîche or any sort of heavy cream. An alternative would be 1/2 cup of milk with 1/2 cup of philadelphia cream cheese.|
|Garlic – crushed garlic powder or flakes|
|Parley – fresh or dried parsley|
|Butter – for flavor|
Why we love it
Most people love cooking, but they don’t want to be in the kitchen all day long. This recipe for potato mushroom casserole is quick and easy, but it tastes like you worked hard on it.
It is a simple casserole made from potatoes, mushrooms, cream, and a little bit of cheese. It makes for a wonderful vegetarian main or side dish for a weeknight dinner, or even when serving to guests at a buffet or potluck dinner.
The main problem with mushroom and potato gratin is that the potatoes take longer to cook than the mushrooms. As such, if you put the mushrooms in the oven at the same time as the potatoes, they will burn. Instead, I recommend putting the mushrooms in at the half-way point, in order to avoid over-cooking them.
And the best part is that you can prepare the potatoes in advance, so that when you are ready, you just have to pop it in the oven. You can boil the potatoes the night before to cut down the cooking time in the oven or cook them in the Instant pot for 8 minutes high pressure with quick release.
Once boiled, just peel them and then put them overnight in the fridge. The next day, slice the potatoes, add the mushrooms and cream sauce and put in preheated oven for 20 minutes.
What to serve with it?
Potato mushroom casserole is lovely with oven-roasted lemon pork cooked in its own sauce. Another alternative would be lamb or duck, or even sausages like bratwurst or chipolata.
You can however also serve it with just some bread (a baguette) and a green salad with balsamic vinaigrette.
How to store it?
The mushrooms will retain water, so I don’t recommend freezing a potato mushroom casserole. I have kept it overnight in the fridge, but that is about the extent of it. Add more heavy cream and cheese the next day, if the mushroom and potatoes look dried out.
Potato Mushroom casserole
- 5-6 Medium-sized potatoes
- 15-20 mushroom caps
- 1 cup of crème fraîche heavy cream. Alternative: 1/2 cup of milk with 1/2 cup of philadelphia cream cheese
- 1.5 cups of grated cheese such as gruyére emmental, or cheddar
- 3 tablespoons of butter
- 1 teaspoon of garlic powder
- salt and pepper to taste
- a few leaves of parley or chives
- Wash and peel the potatoes and chop into thin round slices.
- Grease the casserole dish and layer the sliced potatoes across.
- Cook in preheated oven for 25 minutes at 200C° (400F°).
- While waiting, mix the crème fraîche (heavy cream), butter, garlic, salt and pepper in a bowl.
- Lightly wipe the mushrooms with a damp tissue paper to make sure they are clean.
- Once the 25 minutes of cooking is done, remove the casserole dish carefully from the oven and slide the mushrooms (with the caps facing up) in between the potatoes with a fork.
- Add the creamy mixture over the top of the mushroom caps and across potatoes in the casserole dish.
- Sprinkle the grated cheese on top.
- Add a few leaves of parsley on top for decoration.
- Continue cooking in the oven for 20 minutes at 200C° (400F°) until potatoes, mushrooms, and cheese are lightly browned.
- Serve while warm.
Other potato recipes
- Aligot (cheesy mashed potatoes)
- Cheesy potatoes (au gratin)
- Sautéed garlic parsley potatoes
- Sarladaise potatoes with mushrooms and peas
If you enjoyed that, check out our other classic recipes that you can make easily. Bon appétit!